Slow-Cooker Italian Vegetable Soup

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Welp, Punxsutawny Phil has spoken and it looks like this bitterly chilly winter will be six weeks longer (if you believe the folklore).

A reasonable anecdote for that cold news: comfort food! My Slow-Cooker Italian Vegetable soup is soul-satisfying without being belt-busting. Rather than pasta or brown rice, this recipe swaps in cauliflower “rice,” making each bowl gluten-free, vegan and packed with nothing but nutritious vegetables. Plus, the crockpot can do the heavy lifting for you while you squeeze in your (indoor) workout. Or take a nap under a couple warm and fuzzy blankets. :)

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Slow-Cooker Italian Vegetable Soup

  • 2 cups cauliflower, “riced” (see how here)
  • 3 cups vegetable broth
  • 1 cup tomato puree
  • 1/2 cup chopped onion
  • 1 cup peeled and cubed butternut squash
  • 1/2 cup shelled edamame
  • 2 cups fresh spinach leaves, packed
  • Optional: Baked tortilla strips, whole-wheat croutons, and/or parmesan cheese for serving
  1. Combine all ingredients in a slow-cooker bowl (mine is a 1.5-quart model, you may want to double the recipe if you have a 3-quart slow-cooker).
  2. Cover and heat on low for 6 hours or high for 3, or until squash is tender.
  3. Top with optional additions of choice and serve.

Nutrition information per serving: 110 calories, 1 g fat, 19 g carbohydrate, 5 g fiber, 3 g sugar, 6 g protein, 767 mg sodium, 120% vitamin A, 76% vitamin C

I’ll be back this weekend with some much better news than Mr. Groundhog, including a giveaway for all you awesome adventure-seekers!

What’s your go-to comfort food?

Breakfast for dinner always does it for me. Pancakes FTW!

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Comments

  1. Now this is a soup I would love to make asap! I’m loving how comforting it looks and yet so easy, gotta love the Crock Pot :)

    • Just toss it all in, turn on the heat and go about your day! Recipes like this make me wonder why I don’t whip out my slow-cooker more often. Hope you love this one as much as I did, Kammie! Next time, I might reduce the stock by 1 cup or so to make it more stew-like. Mmm…

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